| Rigatoni Mexicali |
| |
| 8 oz |
|
Rigatoni |
|
| 1 Tbs |
|
chicken bouillon granules |
|
| 3 cup |
|
frozen Southwestern seasoned chicken strips |
|
| 1 cup |
|
frozen green peas |
|
| 1 14-1/2 oz |
|
can diced tomatoes with green pepper and onion,
drained |
|
| 1/2 tsp |
|
salt |
|
| 1/4 tsp |
|
chili powder |
|
| 1/8 tsp |
|
garlic powder |
|
| 1/2 cup |
|
sharp cheddar cheese, shredded |
|
|
|
|
| |
| 1 |
Cook pasta according to package directions,
adding bouillon granules. Cook 7 minutes; add chicken
and peas. Cook 3 minutes or until pasta is done or al
dente. Drain completely. |
| 2 |
Return pasta mixture to cooking pot;
stir in tomatoes, salt, chili powder, and garlic powder.
Cook over low heat 5 minutes or until heated through.
Stir in cheese. |
| 3 |
Transfer to a serving bowl and serve
immediately. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
provided by the recipe author. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
367.00 |
|
| |
|
%
Daily Value |
| Total Fat 7.00g |
|
10% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
621.00mg |
|
25% |
|
| Carbohydrates
51.00mg |
|
17% |
|
| Protein
25.00g |
|
50% |
|
|
|
| |
| Recipe Type |
| Chicken, Main Dish, Pasta |
| |
| Recipe Source |
|
|
